This 2-ingredient Cream Biscuits recipe turns out biscuits that are fluffy and tender, delightfully flaky, and oh so yummy. It’s a quick and easy homemade biscuit recipe that’s perfect for beginners and experts alike!

A stack of three cream biscuits.


 

Easy 2-Ingredient Cream Biscuits

I learned how to make this easy Cream Biscuits recipe when I was in Nashville many years ago. With only 2 ingredients, this recipe turns out biscuits that are fluffy and tender, delightfully flaky, and oh so yummy. It’s a no-fail biscuit recipe that’s perfect for beginners and experts alike, excellent for serving with biscuits & gravy (a family favorite!), popping on top of turkey à la king or turkey casserole, or simply enjoying with a little butter and jam!

Why You’ll Love This Cream Biscuits Recipe

Homemade biscuits make my family HAPPY. Here’s why you’ll love this recipe:

  • Simple ingredients. You only need 2 simple ingredients to make cream biscuits: self-rising flour and cream. That’s it. No buttermilk, no shortening, no butter, no salt.
  • Easy. With only 2 ingredients and no kneading, these biscuits take very little time to make.
  • Wonderful texture & flavor. The first time I ate these biscuits, I was left in amazement. How could such a simple biscuit taste so delicious, and have such incredible texture?!
  • Versatile. You can serve cream biscuits with savory dishes like soup or stews, or use this recipe as a base for slightly sweeter biscuits. I’ve included some options lower down in this post.
The ingredients for cream biscuits are shown: self-rising flour, butter, and cream.

What You’ll Need

Here’s what you’ll need to make this easy homemade biscuit recipe. Scroll down to the printable recipe card at the end of this post for the exact ingredient amounts.

  • Self-rising flour – I highly recommend White Lily Enriched Bleached Self-Rising Flour. It’s made from soft winter wheat and already contains baking powder and salt. This flour promises to give you much lighter biscuits with incredible texture and flavor.
  • Heavy cream – This adds moisture and tenderness, plus rich flavor.
  • Butter (optional) – I say optional, because it is. But I do highly recommend using this to finish the biscuits!

How to Make Cream Biscuits

Set aside 20 minutes and you’ll have a batch of piping-hot fresh biscuits ready to go! Here’s an overview of how to put them together. The full instructions are in the recipe card lower down.

  • Make dough. Gently mix the flour and cream together to form a sticky dough.
  • Pat out. Turn the biscuit dough out onto a lightly floured surface and gently pat it out to a 1/2″ thickness.
  • Cut biscuits. Using a biscuit cutter, cut out 8 biscuits. (Alternatively, pat the biscuit dough into a rectangle or square shape and then cut the dough into rectangles/squares – this eliminates scraps and rerolling the dough. Even easier + no waste!)
  • Bake. Place biscuits on a lightly sprayed baking sheet. Brush the tops with melted butter (optional). Then bake until golden brown, just 8-10 minutes.
Three cream biscuits sit side by side on a white platter.

Tips for Success + Variations

Here are a few easy tips to help you make these delectable biscuits:

  • Don’t add too much flour. Be sure to measure using the spoon and level method as adding too much flour can result in a stiffer dough. 
  • Don’t overwork the dough. There’s no kneading with this recipe. Because the dough is so tender with cream, just gently gather the dough together and pat it out before cutting out the biscuits.
  • Cut the correct way. When using a biscuit cutter, you want to push the cutter straight down into the dough and then pull it straight back up. Do not twist the biscuit cutter, as this seals the edges and doesn’t let the biscuits rise as tall.
  • Make drop biscuits. To make this recipe even easier, you can skip cutting out the biscuits and simply drop the dough onto the prepared baking sheet. The biscuits will be less uniform in appearance but will bake up into wonderful biscuits just the same.
  • Make square/rectangle biscuits. Or pat the biscuit dough into a rectangle or square shape and then cut the dough into rectangles/squares. I like to use a pastry bench scraper, and cut straight down and up. This eliminates scraps and rerolling the dough – super duper easy + no waste!
  • Add flavorings.To make lightly flavored cream biscuits, you can add fresh lemon or orange zest to the dough.
A cut cream biscuit is shown spread with butter and jam with more biscuits in the background.

Serving Suggestions

Cream biscuits go well with many dishes. Here are a few of my favorite ways to serve them:

A side view of a white plate of 3 cream biscuits.

Proper Storage

Cream biscuits are best on the day that they’re made, while they’re still just a bit warm. But you can keep them for a few days, to enjoy later. Here’s how to store biscuits with cream:

  • Counter – Store biscuits in an airtight container at room temperature for up to 3 days.
  • Freezer – You can freeze leftover biscuits in an airtight, freezer-safe container or freezer-safe, sealable bag for up to 3 months. Thaw the biscuits in the fridge before reheating or serving.
  • To Reheat – These biscuits are best served warm. You can pop them in a toaster oven for a few minutes to warm them up or place the biscuits on a baking sheet in a 200°F oven for about 5 minutes. Or simple microwave gently, in short increments.

More Easy Sides To Try

a stack of cream biscuits

Cream Biscuits

Yield: 8 biscuits
prep time: 10 minutes
cook time: 10 minutes
total time: 20 minutes
This 2-ingredient Cream Biscuits recipe turns out biscuits that are fluffy and tender, delightfully flaky, and oh so yummy. It's a quick and easy homemade biscuit recipe that's perfect for beginners and experts alike!
5 Stars (3 Reviews)
Print

Ingredients

Instructions

  • Preheat oven to 500°F.
  • Place flour in a large bowl. With a large wooden spoon, gradually stir in cream to form a sticky dough. Turn dough onto a lightly floured surface and fold twice gently to form a ball. Do not knead.
  • Gently pat dough to a generous ½'' thickness. Cut with a floured 2½'' biscuit cutter, leaving as little dough between cuts as possible. Gather the remaining dough and pat again to a generous ½" thickness. You should get 8 biscuits with a 2½'' biscuit cutter. Discard scraps. – – – Alternatively, pat the biscuit dough into a rectangle or square shape and then cut the dough into rectangles/squares. I like to use a pastry bench scraper, and cut straight down and up. This eliminates scraps and rerolling the dough – super duper easy + no waste!
  • Place biscuits on a parchment-lined baking sheet, about 2'' apart. Generously brush tops with melted butter. Bake for 8 to 10 minutes, or until tops are golden brown.

Notes

Biscuits adapted from White Lily Cream Biscuits recipe, which I made with them at the Southern Baking Retreat in Nashville.

Nutrition Information:

Serving: 1 Calories: 127kcal Carbohydrates: 1g Protein: 1g Fat: 14g Saturated Fat: 9g Polyunsaturated Fat: 4g Cholesterol: 41mg Sodium: 31mg Sugar: 1g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
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